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Old 04-03-2012, 01:01 PM   #1
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How long would you leave cooked food out?

How long would you leave a meat sauce on the stove before reheating and eating? If you had to cook it early, leave for a while and come back and reheat it at supper, would you leave it off and covered for a couple of hours? or would you refrigerate it when it is still hot? Just curious...

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Old 04-03-2012, 01:06 PM   #2
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It may vary as the pot itself can be a nice heat sink to keep things warm enough.

If I had to make it in the morning for dinner that night I would ice bath it and bring it down right quick to store in the fridge. I took 8 quarts of stock down 130F in 10 minutes with an ice bath (and some agitation).
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Old 04-03-2012, 01:25 PM   #3
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If you just boiled tha sauce, and want/need to leave it on the stove for couple of hours, personaly, I would say it is not a problem. I am sure that a lot of people will disagree with me. But that's just me.
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Old 04-03-2012, 01:26 PM   #4
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I know it's very bad practice but we often leave cooked foods in their original pots, saucers, or whatever, left on the stovetop overnight, then pack some of them for lunch to take to work the next day.
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Old 04-03-2012, 01:37 PM   #5
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Yeah. My in laws used to leave the turkey carcass on the stove overnight and clean it and eat it for leftovers the following day....But, it is an old farmhouse that is heated with wood, that cools down overnight when the everybody is in bed.

I think two or three hours is fine if you are going to reheat and eat the majority of it. I have done it before with no problems. Especially if it is a well cooked and seasoned, tomato based sauce.

Anyway, that's what I am doing now. Cooking a tomato sauce with Italian sausage. I plan to go out in about an hour and come back later to eat it. I was just wondering what other people did. I will let you know tomorrow if it was a good idea or not. Maybe I will end up in the MIA thread.
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Old 04-03-2012, 01:41 PM   #6
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2 hours

But why not just put it in the fridge?
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Old 04-03-2012, 01:43 PM   #7
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Once food is set out 2hrs is a rule thumb. The danger zone for food born illness is from 40F - 140F you should never allow food to be in that temp range for more than 2 hrs or you run the risk of an issue.
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Old 04-03-2012, 02:16 PM   #8
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Quote:
Originally Posted by Barryl.ashworth View Post
Once food is set out 2hrs is a rule thumb. The danger zone for food born illness is from 40F - 140F you should never allow food to be in that temp range for more than 2 hrs or you run the risk of an issue.
Technically, that is correct. But I think there are many variables. I think you could leave a vegetable soup out for hours and not have to worry about getting sick. It may harm the flavor and ferment, but I don't think there would be any danger of a serious bacterial illness. Something with chicken on the other hand.....
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Old 04-03-2012, 02:17 PM   #9
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Quote:
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2 hours

But why not just put it in the fridge?
Convenience. Space issues. Not wanting to dirty another pot issues....
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Old 04-03-2012, 02:24 PM   #10
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But why not just put it in the fridge?
We put them in plastic containers and put them in the fridge. But often times, after consuming a bottle of wine with dinner we get so lazy afterwards we leave everything out on the counter til the next morning. And I've done this, for instance, with grilled Johnsonville Hot Italian Sausages in tomato sauce many times. It's best to put everything in the fridge within a couple of hours of cooking.
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